This is just one of those soul-feeding soups that’s easy to make and totally customizable according to your palate.

Wait a minute. “…Totally customizable according to your palate?” I don’t even know what that means. That may be one of the dumbest things I’ve ever said. But that’s okay, because this soup is reeeeal, reeeeal good, baby. I add lots of junk to mine, like onions, green peppers, and the highly provincial JARRED PIMENTOS, for the love of Pete. But if you have pickier humans in your house, you can leave out that chunky stuff altogether…and even add in some things of your own, like fresh herbs or mushrooms.

Now for the confession. I commit two very egregious sins during the course of preparing this soup, sins that, I understand, will probably open me up to all kinds of criticism and flogging and stoning in the public square. But if I let that get me down, I would’ve removed my lasagna recipe from this site long ago. The bottom line is, I’m here to share with you the things I make in my own kitchen, in my own life. Now some days, that might be delicious, creamy Tiramisu. Other days, it might be pasta with shrimp and fresh herbs. But on a great number of days in my life, it will include soups like these, that use sacrilegious ingredients like these:

Next, wash two whole chicken breasts. I love bone-in breasts with all the gross skin and everything. That’s where the flavor is, baby.

Place them in a pot…

And cover with 2 quarts of water, give or take.

Add in 8 to 10 bouillon cubes, and say a prayer for me.

Bring to a boil, then cook over medium heat until chicken is done, about twenty minutes.

Remove the chicken from the pot and let it cool for a few minutes…

Then begin cutting the meat off the bone.

Then dice it. No need to make it super small or perfectly cubed—just roughly chop it. More rustic that way.

Now, let’s dice up some vegetables. I’m going to start with the onion, and the only reason I keep showing you how to dice an onion is that I was an embarassingly old age (relatively speaking) before I finally figured it out myself. And I want to share that with humanity. Because I don’t want you to be clueless like I was for so many wretched years.

Start by cutting the onion in half from root to tip.

Then lop off the top end.

Then peel off the outer layer.

Then make several small, vertical slices all the way through the onion.

Rocket Science: that’s what I have to offer the world. And really, I’m happy to do it.

Next, let’s dice a green pepper. First I chop off the top…

Then I cut the rest of the pepper into matchsticks.

Then I rotate the matchsticks 90 degrees and start chopping again.

By the way! I’m coming out with a cookbook called, simply, “90 Degrees.” The whole thing is filled with photos of me slicing things, then rotating them 90 degrees, then dicing them. It’ll change the world.

No, not really.

Next, let’s work on the celery.

I just take the tip of my knife and cut long strings…

Then follow my 90 degree rule and dice it finely.

Also: you don’t have to dice all the vegetables finely, but I happen to like a fine dice. I’m not big on huge chunks of onion or green pepper in my soup. But if you are, I’m not about to judge you for it.

Next, just drain a large jar of pimentoes (about 1/4 cup), and you’re good to go! You just have about 1/4 cup each of all four vegetables.

Yes, I think the pimento counts as a vegetable. But I also hate bananas and tea, so I’m probably not to be trusted.

I have no idea where that just came from. Something about Roux and Rah converging in my consciousness.

Anyway, let the roux heat up for a minute or so.

And NOW…add this into the pot of chicken broth.

And okay, I guess you could technically call it “Bouillon Cube Broth,” but only if you want to make me feel bad about myself.

This actually looks pretty weird. But mmm, it’ll taste oh, so yummy.

Stir together well. This is going to serve to slightly thicken the soup.

Now just rinse out the same skillet (or don’t! see if I care!) and melt another couple of tablespoons of butter…

Now throw in all the vegetables!

Stir them around…

Or if you’re like me, give it a shake.

Now add in the chicken…

Stir it around, and add a little salt.

Cook it around ’til it’s all combined…

Then add the mixture into the broth.

Now go ahead and dump in the cooked rice. I like a lot of rice, but you could sure halve this quantity if you want to soup to be a little lighter. Just start with half, stir it around, then you can always add more.

Preparation Instructions

Cook up some rice. Wash two whole chicken breasts (skin, bones and all) and place them in a pot; cover with 2 quarts of water. Add 8-10 bouillon cubes. Bring to a boil and then reduce heat to medium and cook until chicken is done, about twenty minutes. Remove the chicken from the pot and let cool for a few minutes. Cut all the meat from the bones and chop into bite-sized pieces.

Drain the can of pimentos. Finely dice the vegetables. In a skillet, melt 4 tablespoons of butter. When it is all melted, make a roux by adding 4 tablespoons of flour. Stir until thickened and then add it to the pot of chicken broth. Stir well.

In a skillet, melt another few tablespoons of butter and throw in all of the diced veggies. Stir, then add the chicken. Sprinkle with a dash or two of salt. Cook for a couple of minutes and then add the chicken mixture to the broth.

Add in the cooked rice. (You can vary the amount of rice based on your preferences). Add in 2 to 3 drops of yellow food coloring.

Sarah On Friday, April 11 at 12:56 pm

The recipe looks good and I’m not even that opposed to the bouillon cubes, but I’m confused about the necessity of the food coloring. Does chicken soup have to be really yellow? In the pictures of the broth before the addition of the food coloring the soup appears to be significantly golden already. I think it would be equally as appetizing without extra chemicals and it’s a creamier kind of soup anyway. Those tend to be a little pale. Of course if one happened to be yellow-deficient then the food coloring would be beneficial. Yellow-deficiency is a terrible problem in our society, you know. Just kidding. The soup looks good. I might try it, but without the coloring. I’m just interested in why you use it.

14

Nettie On Friday, April 11 at 1:00 pm

This looks so freaking good a must to save for a colder day.
Thanks Ree

15

Sandy On Friday, April 11 at 1:02 pm

I just knew we were soul sisters, I don’t know anyone else who hates bananas and tea.

BTW, this soup looks fabulous. Since we’re going to be rained out for yet a third weekend in a row, it’s on the list of things to make. I bet the house will smell divine.

16

Robin On Friday, April 11 at 1:02 pm

Let She who is without sin cast the first stone. (You can be sure that I am not her) And I daily praise God for your lasagna recipe and so do the scores of people I’ve made it for! (and I do mean scores!)
Thanks for clueing me in on the yellow food coloring. I always wondered why my chicken soup paled (haha) in comparison to the pros. Now the dirty little secret is out!

Maria On Friday, April 11 at 1:07 pm

When you are cutting up the chicken, do you leave the skin on? I often leave it on for flavor, but remove it when finishing the dish when it is rubbery like this. Spanish chicken soup usually leaves the skin on and I remove it.

20

Dawn H. On Friday, April 11 at 1:08 pm

What a gret recipe for the UGLY weather we have all been having! I am going to make this!

Happy Weekend to All.

P.S. My husband wants me to thank you for sharing all these wonderful recipes, I have made a couple things (including the MM sammy). He loves it! I am venturing out of my cooking comfort zone and everyone in my house is thankful!!!! Thanks for sharing

22

Terri in Iowa On Friday, April 11 at 1:10 pm

Well, I’m not big on bouillon cubes–way too much sodium for my taste. The very thought of them makes me gag. (What’s wrong with reduced sodium chicken broth?) And why the food coloring? Sorry, but that sounds gross. I agree whoever commented above about adding chemicals…blech. The soup looks good though. But you can do wonders with photography.

23

fern On Friday, April 11 at 1:14 pm

I found your blog pretty recently–love it! The soup looks great, but I gotta say I am way too lazy to unwrap buillion cubes–I would have to spoon it out of the jar, and when I make chicken soup, I can’t be bothered with chopping, an onion–I put the whole thing in, skin and all–it turns the broth a golden color and I just take it out at the end of cooking. I’ll have to try the food coloring!

24

Terri in Iowa On Friday, April 11 at 1:15 pm

Ugh. I just re-read my first post. Sorry to be so critical! Thing is, I should trust YOU, Ree. I’ve tried MANY of your recipes and they’ve ALL been yummy. So perhaps I’ll try this soup recipe…maybe they make reduced sodium bouillon?

Have a great weekend!

25

josephine On Friday, April 11 at 1:16 pm

Looks so good, just what would be perfect for this cold rainy day up here in Canada. And I was just thinking how much I love when you do the “rotate 90 degrees and chop” photos when you mentioned the inpending book, lol.

26

Ann Kerry On Friday, April 11 at 1:17 pm

Hi …
Your soup looks yummy! I have tried a few of your recipes and they were great .. I would like to suggest that if you ever see *knorr* bouillon cubes … try them it will change your live in re to cooking with bouillon cubes it did mine..
Thank you for all your time and effort here ..
Ann

27

Julie in WA On Friday, April 11 at 1:21 pm

Ah, Ree, you don’t know what you’re missing when you chop those veggies so tiny. In Peru I ate BIG VEGETABLE soup, at least that is what I call it! Swimming in my bowl of sopa de pollo was a third of an ear of corn, a three inch chunk of whole carrot, a fist size chunk of chicken, a half of yellow zucchini and lots of cilantro. Mmmm….I had to use a knife to eat my soup! But that is how I have made my soup ever since. There is no looking back.

Well, actually that’s not true. When I make my Grama’s chicken soup, I do chop like you do here. But only for posterity sake.

28

Karmelle On Friday, April 11 at 1:21 pm

Shamrock shamrock? What in tarnation!

29

Amanda On Friday, April 11 at 1:22 pm

Mmm, chicken bouillon cubes. I love those things! I like to use them in my mashed potatoes. While im boiling the potatoes I throw a couple in and yumminess!

BTW: Hi, I’m Amanda and I’m new and I <3 this place!

30

Tracey On Friday, April 11 at 1:26 pm

Mmm…this soup looks so good. I love chicken soup. For those of you that didn’t want to use the bouillon cubes, you could just throw in some small cans of chicken broth. That’s usually what I do. And I usually use noodles, but I think I might like to try the rice sometime.

31

leigh ann On Friday, April 11 at 1:26 pm

so what about the tiramisu? You have peaked my interest. I must say that i LOVE your use of Butta—everything is better with a lotta butta.

Kynne On Friday, April 11 at 1:31 pm

Hi Ree! That hearty chicken and rice soup looks absolute delish! Say… feeling a bit posh… we can substitute the yellow food colouring with saffron right? That is… if we can afford saffron, heh. Mucho thanks for the recipe!

rebecca On Friday, April 11 at 1:43 pm

To each their own I say. I enjoy learning about new techniques (i.e.the yellow food coloring and bouillon cubes), It’s evident that the food coloring enhances the brilliancy (is that even a word?) of the soup.

Also in #18′s comment, I think noodles would be fine, but I think I’m going to even try making dumplings for my soup. Experimenting is becoming more fun as I read and try your various recipes. Thank you!

41

Brandy On Friday, April 11 at 1:46 pm

I just learned a trick for making great stock – brown those chicken breasts first. They add lovely carmelization and take very little time. Just brown them in the soup pot and add the water after they are all crispy. Try it!

OK, I use 1 boullion cube and no dye b/c it adds to the eldests hyperactivity issues.

I make broth first, toss the veggies but keep the chicken and strain the mess into the slow cooker. Then cut up my chicken, fry my veggies (dh says cooking them in the pot upsets his stomach but precooked doesn’t), dump all into the slow cooker, with my herbs and ignore. The broth is never strong enough so I cheat and add a cube. If I add rice I add a cup of water, noodles I don’t usually add any extra water.

44

Kim L On Friday, April 11 at 1:52 pm

MMMMMMMMMmmmmmmmmm….I just love soup! Especially any kind of chicken soup! It just so happens that I bought chicken breasts today (altho they’re the boneless/skinless kind) and I do believe I have everything else needed to make this soup, right down to the bouillon and food colouring!! Thanks Ree!

I will substitute low sodium chicken bouillon envelopes, one per each bouillon cube, and then proceed as directed. it looks so good. The pimiento is an inspiration. Ree-ly, thank you, thank you. *reaching for pimiento jar*

46

Julie Beth On Friday, April 11 at 1:54 pm

Yum! Yum! I like carrots in mine. And sometimes to perk up the color I’ll puree some squash or carrots and add it to the broth. Yes, I’m one of those sneaky moms.

Everything looks good except the onions, peppers, celery, pimentoes, and rice. I like the chicken and the broth. Should I still go for it? (And BTW, I try to never eat food that has the word TOE in it… pimentoes… I think I just threw up in my mouth a little….)
Ok, OK, OOOKKKKKK! So, my husband and children love all these ingredients. Maybe I will just make it for them. And them the chocolate sheet cake for me. Is that fair?

Ahhhhhh, this soup looks perfect. Usually, in the Spring, I want nothing to do with soups anymore, but it snowed a bunch again last night and is snowing all day. I’m bitter.

Wonder if I have ingredients for this soup. I love your posts! I wanna be like you when I grow up. And until then, hopefully nobody will compare my cooking blog against yours!

49

Wendy On Friday, April 11 at 2:02 pm

Looks delicious! No hate for bouillon cubes here, I don’t know what it is about food that people like to get so superior about…I like whatever tastes good. I will definitely be trying this soup next time we get a chilly day!

50

Tessa On Friday, April 11 at 2:02 pm

Doesn’t seem like ‘spring’ food, but what with the blizzard going on outside, it sounds good! Lucky for us your rain storm didn’t dump all of it’s moisture on y’all- plenty left over for us. woo hoo :-/ LOL

Let’s talk about those pimentos… I don’t have any in my fridge or pantry. And I don’t feel like running the 6 minutes to the grocery store cuz I’d have to get out of my pjs.

Would it work without them? Are they just for color? You didn’t say anything about them being one of the most important ingredients (like the yellow food coloring is). They are really pretty in there. Maybe red peppers would work instead.
I’m not gonna hold my breath for an answer here.
And P.S. I’m not still in my pjs.

52

Emily Gayle On Friday, April 11 at 2:10 pm

I have to tell ya, when I was little, I was SURE, multiple times over, that those little wrapped chicken thing squares just HAD to be some sort of munchie that I would love. I was always hoping for Chocolate. But alas, it was this chicken crap. I can appreciate them now being an adult, but ohhhhh boy my curiousity could never be held in regards to those little wrapped cubes.

Oh, AWESOME soup by the way, P-Dub!!
Em

53

Jukebox On Friday, April 11 at 2:10 pm

Now come on, Ree! What is it you always say about liking when things look, ahem, ‘rustic’? So why are you adding food dye into it? Isn’t that one of the reasons we cook homemade rather than shelf-bought, to avoid outside chemicals where we can? Soup looks awesome, lady, but you lost me at the food dye. Pretty sure Addie never put yellow in HER chicken soup!

Anyway, you middle-child perfectionist my-soup-must-be-perfectly-yellow, no offense to your grandma with any of that. I still love your recipes!

It does look delicous, and I’m not too much of a snob to use bouillon cubes to flavor up the broth, but I’m with Wide Lawn on the food coloring. I thought the soup looked beautiful pre-coloring and didn’t see any change post-coloring. As little as a couple drops may be, why add something so completely artificial especially when the punks are going to be eating it!

55

Laura S On Friday, April 11 at 2:16 pm

Who am I to judge – I eat Progresso chicken soup!!!!

This looks great.

When I was a kid, we raised bell peppers as a crop and to this day, I cannot stand the smell or taste of those things. We’ll just leave those out.

Miss Ree – Don’t you be fretting about using bouillon cubes. Don’t you know that 3 michelin starred chef Marco Pierre White not only uses them in his world famous kitchen, but he actually endorses his favourite brand, Knorr? He’s a big fan of ketchup too. So there. You’re right up there with the big guys!

This looks truly fabulous!

Ok now onto a technical matter, what on earth is going on with your feed!? I just got a popup in google reader saying it had changed again, but it looks like I missed loads. Can you tell us the exact feed so we can update to one that works? Thanks a mil!

That looks YUMMY and would have been perfect for our cold day yesterday!

59

Darlene On Friday, April 11 at 2:22 pm

That looks so warm and comfy. Can food look comfy? I’m going with Yeah!

60

Laura In Atlanta On Friday, April 11 at 2:22 pm

Tea and bananas? You don’t like tea and bananas???

Good grief!

61

Samantha On Friday, April 11 at 2:25 pm

Looks great, I’ll have to give it a try!
The people who are so against adding a measley 2 drops of food coloring to a big batch of soup like this should take into consideration that the majority of store bought foods contain the stuff.
Rock on, Ree! Keep doing what you’re doing, I love this place!

62

jumping in puddles On Friday, April 11 at 2:27 pm

I can’t have the MSG in the bullion cubes (gives me a wicked headache!) so I’ll just substitute chicken broth (it’s customizable right?! hehe )… looks so good Ree!

63

stacy On Friday, April 11 at 2:27 pm

“Unless you’re in a bad mood that day, and then no soup is going to help.” if this happens, go straight for the wine UNTIL you have a smile on your face!

Looks delicious. For those that can’t have MSG. or want a more natural option, Whole Foods and even some grocery stores carry something called Not Chick’n which is a natural bouillon and MSG free.

67

Cathy On Friday, April 11 at 2:35 pm

i’m a culinary student, and at first i was really grossed out by adding yellow food coloring… but then i remembered the “Smurf Guts” meal my boyfriend and i had made (it was Fettuccine Alfredo with blue food coloring. made us poop green for a couple days!) so now i kinda understand where you’re coming from. hell, i might make this and tint it red.

Great sounding recipe for this cold snowy spring day here in Iowa!
I think chicken bouillon is one of the best inventions since sliced bread. When a recipe calls for canned chicken broth I always whip up my own using water and my trusty bouillon cubes. Has anyone ever actually taken a taste of the chicken broth that comes in the cans???? It is nasty tasting stuff….probably tastes pretty similar to what dirty dishwater would taste like. So Pioneer Woman, don’t fret over the cubes….they are the best!
brenda

Wait, I think I say the same thing whenever you post a pic of Tim. I guess I have to come up with a better response to hot men, food and wind? NAH… Hmmm just about sums it up!

71

shelley On Friday, April 11 at 2:50 pm

Mmmmm – looks good! I use the chicken bouillon powder! Is that even more ghetto than the cubes, or what??? If it wasn’t going to be 84 degrees & sunny here in San Diego this weekend (haha, I’m rubbing it in), I would TOTALLY be making this. Oh well, maybe I’ll get sick & then need this soup-one can only hope!

72

Karla On Friday, April 11 at 2:51 pm

See Ree, for any other food blogger, I would say…”nah…no way I’m adding yellow food coloring to my soup”… but for YOU, for you I’ll do it. ‘Cause just about every recipe of yours has tasted so gosh darn yummy. Thanks for this. It’s a yucky cold day here…. perfect for soup!

To those hatin’ on the bouillon cubes and food coloring, just find an alternative and move on. Quit criticizing Ree who is sharing her recipes. She is sharing some great stuff. Get over it! I’m mostly a lurker but I see people hatin’ all the time about her contests or recipes or how she raises her kids get over it. It’s annoying to be honest and takes away from the joy of this site.

Ree, this recipe looks wonderful just as it is. I’d like to try it, even with my hubby not liking rice. Tough! He can deal with it.

79

Mamadallama On Friday, April 11 at 3:16 pm

I can’t wait to try this. And I’m not going to wait for a cold day ’cause I live in Florida where cold is only relative. I love Hyacinth’s Chicken Soup which I make all the time so I think I’ll just modify that with the roux and food coloring (why not? I am more than intrigued by the idea and I have no moral objections to adding it to my food.) And rice, I don’t want to forget the rice! Thanks, PW!

80

Sandie On Friday, April 11 at 3:24 pm

I love making soup. I have some really good ones that I have collected over the years. But instead of Bouillon cubes I found some years ago something called “Better Than Bouillon”. You find it in the same place as the cubes. Doesn’t seem to have as much sodium & I think it has a much better taste. I’ve found it in Chicken, Beef & Vegetable. Try it & let me know how you like it.

81

Christine On Friday, April 11 at 3:28 pm

It makes me incredibly excited that this recipe can be adapted to be Gulten Free!! Yay! now I get to try another one of your recipes!

82

j-ped On Friday, April 11 at 3:28 pm

PW, my husband thanks you. I just recently got married and didn’t know or *gasp* WANT to cook for him. Sad, I know. But I must say, it is YOUR delicious recipes that have made me want to cook. This excites him greatly (he’s tired of being the chef in our home). So thank you. Your easy step-by-step, picture-by-picture (it’s just what I need!) have made a cook out of me! (btw can’t wait to try this chicken soup!

83

Mary On Friday, April 11 at 3:29 pm

The soup looks so good. I will use the jarred chicken soup base. It’s like boullion cubes in a jar that you spoon out, try it. I make my lasagna just like yours and ALWAYS get so many compliments when I make it for company. You Rock Ree!!

84

mosheep/Denise On Friday, April 11 at 3:44 pm

For raising Country Kids:

They make a pasta that is shaped like rice and you could most likely substitute it for the rice but just add to the bowls of soup not to the pot or else they will absorb too much of the broth. Cook it first before adding to the bowl.

Denise

85

Gee On Friday, April 11 at 3:44 pm

Ah, nostalgia! This soup is so simple to make, but one of my all-time favorites!! Your photos of it are so mesmerizing that I’m sure it will be on our menu this weekend. Thanks Ree Ree!

86

mnm On Friday, April 11 at 3:45 pm

i was going to ask you to put up how to dice an onion photos sometimes. thank you. i am now learning at this age too, it’s so not rocket science. can you show us some other vegetables like tomatos, always come out mess. i know the knife is also key. see, you’re helping humanity.

It’s funny you mention the onion cutting thing. Since I saw you demonstrate it the first time (well, I just “found” you last week, but I plowed through all your archives in about five days) I’ve been cutting my onions this way and smacking myself for not figuring it out for myself sooner.

91

Diana On Friday, April 11 at 4:03 pm

That cookbook would be a fab idea you know. Maybe not all about slicing and dicing but with all you fabulous recipes and photos. Could you work on that, In your spare time? Maybe shoot for a publishing date around the end of November? It would really help me out with holiday shopping Thank You!

92

Philly On Friday, April 11 at 4:19 pm

Chicken bouillon cubes, what a wonderful creation !!

93

mosheep/Denise On Friday, April 11 at 4:21 pm

This soup looks delicious. I can’t wait to try it.

Denise

94

Cheryl in Nebraska On Friday, April 11 at 4:24 pm

I love cooking with Boullion cubes too! I’ve never thought of adding yellow food coloring to chicken soup, thanks for that handy tip.

The food coloring is awesome in a very “add a half cup of oleo” sort of way.

96

Kellee On Friday, April 11 at 4:34 pm

” Your soup looks yummy! I have tried a few of your recipes and they were great .. I would like to suggest that if you ever see *knorr* bouillon cubes … try them it will change your live in re to cooking with bouillon cubes it did mine..”

This is EXACTLY what I was going to say…although I would never condemn anyone for using any kind of bouillon cubes. ever. Co-workers told me about Knorr bouillon and my life hasn’t been the same since. And around here if you buy them in the aisle of the grocery store where they sell Goya brand products (catered to the Hispanic population of this area) in the package with the Spanish writing you get 24 cubes (and they’re large cubes) for the same price as 6 cubes in the aisle where the other bouillon is sold!

97

Martha/ Greeneyes On Friday, April 11 at 4:44 pm

I bet this is what you did yesterday when the power was out huh?

Lit the gas stove with a match and made soup. I’ve done that.

No soup for us today. It’s almost 70 at my house. We’ll probably BBQ something. YUM.

Happy weekend!!!

98

Judy M. from Catonsville On Friday, April 11 at 4:45 pm

Hi Ree — Just wanted to say “thank you” for the onion slicing lesson. I am 56 years old and I never knew how to cut up an onion until I read it last time on your website. Now, I just LOVE cutting onions. I call the whole family in so they can watch what a good job I do. They think I’m nuts, but the onions just look so darn purty when they’re chopped the “right way” that I just want everyone to see it. (Maybe I am nuts!) Anyway, thanks again for that lesson.
Judy M. from Catonsville

99

soozll On Friday, April 11 at 4:46 pm

I was going to suggest that one could use Tumeric instead of the yellow food coloring, but Jordan and Gee beat me to it. Tumeric isn’t something everyone has in the spice cab though, so whatever works OR leave the coloring out..it adds only visual appeal, not flavor.

Soup looks good, Ree.

100

Jan Karon On Friday, April 11 at 4:46 pm

Oh, this looks good and so easy. But, since I’m in the middle of Michael Pollan’s books “In Defense of Food” and “The Omnivore’s Dilemma,” where he’s telling us to eat only “real” food (or maybe he meant “Ree” food?), I can’t bring myself to add the Yellow #5 or #6 or whatever Chanel number required. Hey, remember, FD&C Yellow No.5 is even banned in Austria and Norway, since it’s linked to asthma attacks and thyroid tumors. Wanna also keep Lone Little Niece from climbing up the walls (food dyes exacerbate her ADHD big time)! Want the little punk to be able to sit through math homework! Guess we could always do it before soup time.

Thanks to Jordan and Gee re turmeric substitute. On other online sites, yellow food coloring recipes say: “add 1/4 tsp and a large pinch of *stale* turmeric …. Turmeric is often used to give vegan puddings and tofu scrambles that ‘eggy’ shade. This is a good use for turmeric that’s past its prime, since stale turmeric is fairly flavor neutral.” Not vegan myself, but I’m good at letting things go stale! Also, realize the Whole Foods here is bound to have those organic food colorings. Woo-hoo!! So Ree’s Chicken Soup, here I come!